Beer Braised BBQ Pork Butt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Dry Rub:1 1/2 tablespoons fresh black pepper1 tablespoons chili powder1/2 tablespoon garlic powder1 teaspoons ground coriander1 teaspoons ground mustard seedFor the Pork:6 ounces good ale or dark beer2 cloves garlic, chopped1 1/2 lb pound pork butt 1 1/2 tablespoons Splenda brown sugar blend 1/4 cup low sodium ketchup1 tablespoons dijon mustard 1 1/2 tablespoons worchestershire sauce
1. Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
2. Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high.
3. Cook 35 minutes until dark browned and even blackening in places. Remove from oven.
4. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
5. Place the meat on a plate and pour the pan juice into a saucepan. To the pan juices add ketchup, mustard, brown sugar, and worchestershire sauce.
6. Bring to a simmer until reduced by half and thick, about 20 minutes.
7. While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
Serving Size: Makes 10 servings
2. Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high.
3. Cook 35 minutes until dark browned and even blackening in places. Remove from oven.
4. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
5. Place the meat on a plate and pour the pan juice into a saucepan. To the pan juices add ketchup, mustard, brown sugar, and worchestershire sauce.
6. Bring to a simmer until reduced by half and thick, about 20 minutes.
7. While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
Serving Size: Makes 10 servings
Nutritional Info Amount Per Serving
- Calories: 257.2
- Total Fat: 17.5 g
- Cholesterol: 60.4 mg
- Sodium: 168.5 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 0.9 g
- Protein: 14.9 g
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